Pork Tenderloin Diablo

Recipe View Preheat oven to 375 degrees F (190 degrees C). Season pork tenderloin generously with salt and freshly ground black pepper. (5 minutes)

Recipe View Heat vegetable oil in an ovenproof skillet over high heat. Sear pork tenderloin until browned on one side, about 3-4 minutes. Flip the pork and transfer the skillet to the preheated oven. (5 minutes)

Recipe View Roast in the oven until the pork is browned and still slightly pink in the center, approximately 20-25 minutes. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C). Transfer the pork to a plate and let it rest. (25 minutes)

Recipe View Carefully discard any excess oil from the skillet. Place the skillet over medium-high heat. Add chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet to deglaze. (5 minutes)

Recipe View Whisk in heavy cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the sauce has reduced and thickened slightly, about 3-4 minutes. (4 minutes)

Recipe View Remove the skillet from the heat and whisk in the cold butter until it is fully incorporated and the sauce is smooth and glossy. Stir in the chopped fresh chives. (3 minutes)

Recipe View Slice the pork tenderloin into 1/2-inch thick medallions. Top with the Diablo sauce and serve immediately. (5 minutes)